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Vegan Tofu Scramble is a savory, plant-based alternative to scrambled eggs. Made with crumbled tofu, it’s seasoned with turmeric, garlic, and nutritional yeast for a flavorful, egg-like texture and color. You can customize it with your favorite veggies, like bell peppers, spinach, or mushrooms, making it a nutritious and satisfying breakfast or brunch option. Perfect for vegan and dairy-free diets!

Vegan Tofu Scramble

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Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 200 kcal

Ingredients

1 block 14 oz fi rm tofu, drained and crumbled
2 Tbsp nutritional yeast
1 tsp turmeric powder
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
2 Tbsp olive oil
1 small onion diced
1 bell pepper diced
1 cup spinach roughly chopped
1 tomato diced

Optional:

avocado slices, gluten-free tortillas, or gluten-free bread for serving

Instructions

In a small bowl, mix the nutritional yeast, turmeric, garlic powder, onion powder, salt, and black pepper. Set aside. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing until softened and slightly caramelized, about 5-7 minutes.
Add the crumbled tofu to the skillet. Sprinkle the seasoning mix over the tofu and vegetables. Stir well to ensure the tofu is evenly coated with the spices. Cook for 5-10 minutes, or until the tofu is heated through and has absorbed the flavors.
Stir in the chopped spinach and diced tomato, cooking just until the spinach has wilted, and the tomatoes are warmed through, about 2-3 minutes. Taste and adjust seasoning as needed. Remove from heat. Serve the tofu scramble hot, either on its own or accompanied by optional ingredients.

Tip:

For added depth of fl avor, consider incorporating a splash of gluten-free soy sauce or tamari while cooking the tofu. Feel free to add other vegetables such as mushrooms, zucchini, or kale, depending on your preference or what you have on hand.